Sugar Rush’ed…

This week there were slices of Olive Oil and Ricotta-Almond Cake from il Buco Alimentari. They also make amazing gelato – think salty pistachio and olive oil. All their sweets verge on savory. We revisited the macaron – or more precisely, what makes a bad macaron. Air bubbles, poor ratios, stale macarons, fake flavoring, we cover them all. And then we ate miniature vegan doughnuts from BabyCakes and matcha doughnuts from Doughnut Plant. A little sour cream apple walnut pie (make sure to warm in oven), and chocolate-peanut cookies to finish the week. Happy Friday!